Lorraine’s Banana Bread

This is the best banana bread recipe I have used. It is based on the recipe submitted by my friend and co associate, Lorraine called Banana Chocolate Loaf for our cookbook Recipes and Reflections of the Associates of the Sisters of St. Joseph Baden, Pennsylvania. My husband does not eat chocolate later in the day since it can disturb his sleep at night, so I skipped the chocolate chips in the original recipe.  Still the bread is moist and delicious. The best.

Lorraine’s Banana Bread

• 1/2 cup butter at room temperature 
• 1 1/2 cup sugar 
• 1/2 cup milk
• 4 ripe bananas, peeled and mashed 
• 2 eggs
• 1 tsp vanilla extract 
• 2 1/2 cup all purpose flour
• 1 tsp salt
• 1 tsp baking soda

Spray 2 loaf pans with non stick vegetable spray. Preheat oven to 350 degrees Fahrenheit. 

Beat butter and sugar in large bowl or electric mixer until well blended and creamy. 

Add milk, bananas, eggs and vanilla and mix till blended. 

In separate bowl, combine flour, salt and baking soda, and stir to combine all dry ingredients and add to butter mixture, mix until just blended. 

Pour into prepared pans. Bake at 55 to 60 minutes or until tester inserted in center comes out clean. Cool. Makes 20 to 24 slices. 

Note:

If using four small loaf pans bake for 45 minutes. 

If using muffin pans filled 3/4 full bake for 25 minutes.